Results 31 to 40 of about 6,143 (179)

Influence of Post-Flowering Climate Conditions on Anthocyanin Profile of Strawberry Cultivars Grown from North to South Europe

Applied Sciences, 2021
The effect of cultivar and environmental variations and their interaction on anthocyanin components of strawberry were assessed for six cultivars grown in five locations from North to South of Europe in two different years.
Erika Krüger, Frank Will, Keshav Kumar, Karolina Celejewska, Philippe Chartier, Agnieszka Masny, Daniela Mott, Aurélie Petit, Gianluca Savini, Anita Sønsteby   +9 more
doaj   +1 more source

Protein–Anthocyanin Interactions in Food Systems: A Reaction‐Network Perspective on Equilibria, Kinetics, and Degradation Pathways

ChemFoodChem, EarlyView.
Protein–anthocyanin interactions are reinterpreted beyond binding affinity through a reaction‐network perspective. Distinct protein classes modulate anthocyanin behavior through equilibrium shifts, matrix‐driven protection, self‐assembly, or covalent conjugation.
E. Mariana Martins, Victor de Freitas, Susana Soares, Joana Oliveira   +3 more
wiley   +1 more source

The strawberry-derived permeation enhancer pelargonidin enables oral protein delivery

Proceedings of the National Academy of Sciences, 2022
Although patients generally prefer oral drug delivery to injections, low permeability of the gastrointestinal tract makes this method impossible for most biomacromolecules. One potential solution is codelivery of macromolecules, including therapeutic proteins or nucleic acids, with intestinal permeation enhancers; however, enhancer use has been limited
Nicholas G. Lamson, Katherine C. Fein, John P. Gleeson, Alexandra N. Newby, Sijie Xian, Kyle Cochran, Namit Chaudhary, Jilian R. Melamed, Rebecca L. Ball, Kanika Suri, Vishal Ahuja, Anna Zhang, Adrian Berger, Dmytro Kolodieznyi, Brigitte F. Schmidt, Gloria L. Silva, Kathryn A. Whitehead   +16 more
openaire   +2 more sources

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Pelargonidin protects retinal ganglion cells in a streptozotocin-induced diabetic rat model by reducing intraocular pressure, suppressing TGF-β and activating JAK2/STAT3 signalling pathway

Acta Pharmaceutica
Diabetic retinopathy (DR) is one of the primary causes of vision impairment, affecting individuals with diabetes, and is marked by the neurodegeneration of the retina along with increased intraocular pressure (IOP).
Yu Haichun, Albrakati Ashraf, Wani Ejaz Akbar, Li Ying   +3 more
doaj   +1 more source

Engineering de novo anthocyanin production in Saccharomyces cerevisiae

Microbial Cell Factories, 2018
Background Anthocyanins are polyphenolic pigments which provide pink to blue colours in fruits and flowers. There is an increasing demand for anthocyanins, as food colorants and as health-promoting substances.
Mark Levisson, Constantinos Patinios, Sascha Hein, Philip A. de Groot, Jean-Marc Daran, Robert D. Hall, Stefan Martens, Jules Beekwilder   +7 more
doaj   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Curly protein nanofibril systems for improving thermal stability and copigmentation of hibiscus anthocyanins

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Anthocyanins are attractive natural colorants for clean‐label food applications; however, their widespread use is limited by poor thermal stability. Protein nanofibrils have recently emerged as promising natural stabilizers because of their high surface area and ability to interact with anthocyanins through non‐covalent interactions.
Vildan Eyiz, İsmail Tontul, Selman Türker   +2 more
wiley   +1 more source

Strawberry Germplasm Influences Fruit Physicochemical Composition More than Harvest Date or Location

Horticulturae
Strawberries (Fragaria × ananassa) are highly valued for their colorful fruit and flavorful taste. Anthocyanins provide much of the red fruit color, and the flavor is highly affected by soluble sugars and non-volatile organic acids.
Brianna Haynes, Gina Fernandez, Guoying Ma, Hsuan Chen, Penelope Perkins-Veazie   +4 more
doaj   +1 more source

Bioactive Natural Products in Cardiovascular Disease: Focus on Thrombotic Events

Phytotherapy Research, EarlyView.
An overview of the role of natural products (NP) in cardiovascular disease prevention, highlighting key mechanisms of action: including antiplatelet, antithrombotic, anti‐inflammatory, and antioxidant effects. Additionally, it illustrates the integration of diet–drug interactions, nutritional epigenetics, and the role of artificial intelligence in ...
Maria Nektaria Magkoulia, Despoina Pantazi   +1 more
wiley   +1 more source